Save Avocado chocolate chip muffins are my go-to when I crave a sweet snack with a healthy twist. The creamy avocado makes these muffins extra moist and tender without weighing them down, and every bite is dotted with rich chocolate chips. It is the kind of treat you can bring to a brunch or tuck into a lunchbox knowing you made something just a bit better for everyone.
I was skeptical the first time I tried baking with avocado, but now these muffins are requested every time friends come over—they never guess the secret ingredient.
Ingredients
- Ripe avocado: About half a cup mashed It gives incredible moisture so choose one that yields slightly when pressed for best creaminess
- Vegetable oil or melted coconut oil: Keeps the crumb moist and tender Use a light flavor oil if you want the avocado to really shine
- Granulated sugar: Provides sweetness and structure Make sure it is lump free for even mixing
- Large eggs: Add fluffiness and help everything bind Use room temperature eggs for the best rise
- Pure vanilla extract: For that warm bakery aroma Always use real vanilla if you can
- Plain Greek yogurt or sour cream: Adds tangy richness and keeps muffins soft Use full fat for extra creaminess
- All purpose flour: Basic structure for your muffins Sift if yours looks compacted for lighter texture
- Baking powder and baking soda: Help the batter rise and create a fluffy muffin Make sure they are fresh
- Salt: Balances sweetness and deepens the flavors Use fine sea salt if you have it
- Semisweet chocolate chips: Melty goodness in every bite Check the package for quality chocolate and make sure they are not chalky or bland
Instructions
- Preheat the Oven and Prepare the Tin:
- Set your oven to three hundred fifty degrees Fahrenheit and get your twelve cup muffin tin ready with liners or grease Make sure the rack is in the center for even baking
- Mash and Whisk the Wet Ingredients:
- Using a large bowl mash your avocado until perfectly smooth then whisk in the oil sugar eggs vanilla and yogurt Mix until the texture is creamy and silky with no big green lumps
- Prepare the Dry Ingredients:
- In a separate bowl vigorously whisk together the flour baking powder baking soda and salt This aerates everything and ensures there are no clumps
- Combine Wet and Dry Mixtures:
- Gently fold the dry mix into the wet ingredients using a spatula or wooden spoon Stir just until you see no more dry spots Do not overmix or your muffins will be dense
- Fold in Chocolate Chips:
- Add most of the chocolate chips and gently stir them through the batter Save a small handful for the muffin tops so they bake up extra tempting
- Portion and Top Batter:
- Use an ice cream scoop or big spoon to fill each muffin cup about three quarters full Sprinkle the remaining chocolate chips over each for a bakery style finish
- Bake the Muffins:
- Slide the pan into your oven and bake for eighteen to twenty two minutes Watch for a golden top and check doneness by inserting a toothpick You want just a few crumbs to stick
- Cool Muffins:
- Let muffins rest in the pan for five minutes before carefully moving them to a wire rack This prevents soggy bottoms and ensures a tender texture
Save I love how avocado lets me sneak extra nutrition into dessert without anyone catching on The best moments are seeing my kids light up when they realize these are their favorite muffins
Storage Tips
To keep muffins at their freshest let them cool completely then store in an airtight container at room temperature for up to three days If you need to keep them longer they freeze very well for up to two months Just wrap each individual muffin and pop in a freezer bag Take one out the night before or warm in the microwave for a quick snack
Ingredient Substitutions
These muffins are super flexible Swap the eggs with flaxseed meal mixed with water to make them vegan or use dairy free yogurt and chocolate chips for allergy friendly baking You can also change up the chocolate chips with chopped nuts dried fruit or even white chocolate for a different twist
Serving Suggestions
These shine at breakfast with a cup of strong coffee but they also make a lovely lunchbox treat or on the go afternoon snack I like to top mine with a dollop of Greek yogurt and extra sliced avocado for brunch gatherings If you want to make them extra fancy a drizzle of melted chocolate puts them over the top
Cultural Notes
Muffins are a beloved grab and go snack in American homes and the avocado twist shows how modern home bakers get creative with classic recipes Avocado has long been prized in Latin American and Californian kitchens for its buttery texture and health perks
Seasonal Adaptations
In summer swap the chocolate chips for fresh raspberries or blueberries for a bright burst of flavor During the holidays try adding a little orange zest or spices like cinnamon Nutmeg works beautifully too for cozy winter vibes
Soft crumb thanks to avocado moisture
Recipe easily doubles for parties
No one will taste the avocado just sweet and chocolatey
Success Stories
Friends who said Muffins with avocado are odd now ask for the recipe This is always the first thing to disappear at bake sales and potlucks It is so rewarding to see little hands reach for these instead of super sugary store bought snacks
Freezer Meal Conversion
Once cooled you can freeze these muffins for busy weekdays Just tuck them into a freezer bag and thaw as needed Either leave out overnight or microwave for twenty seconds and they taste just like fresh baked Batch baking is a real lifesaver for busy mornings
Save These delicious muffins are perfect for any occasion. Enjoy them fresh out of the oven or as a grab-and-go treat.
Recipe Questions
- → How ripe should the avocado be?
Choose a fully ripe avocado for the smoothest texture. It should yield to gentle pressure and mash easily without lumps.
- → Can I substitute the yogurt?
Yes, plain Greek yogurt and sour cream are interchangeable. For dairy-free options, use coconut or almond-based alternatives.
- → How do I store these muffins?
Keep muffins in an airtight container at room temperature for up to three days, or freeze for up to two months.
- → Can I make these muffins vegan?
Substitute eggs with flax eggs and use dairy-free yogurt and chocolate chips to make them fully vegan.
- → What other add-ins work with this recipe?
Try adding chopped nuts, a touch of cinnamon, or orange zest to enhance flavor and texture.
- → How do I know when the muffins are done baking?
Bake until a toothpick comes out clean from the center, about 18–22 minutes. Avoid overbaking to keep muffins moist.